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🍽️ Pan-seared Wild Salmon with Creamy Horseradish Cucumber Sauce

248 kcal · 30 min · 4 servings

Ingredients

• 400 g Wild salmon fillet (4 Wild salmon fillet)
• 1 Cucumber
• 1 Shallot
• 20 g Horseradish (1 piece)
• 5 g Butter (1 tsp)
• 65 g Crème fraîche
• 50 ml White wine
• Salt
• Pepper

Instructions

1. 1. Rinse the salmon fillets under cold running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Peel the cucumber.
4. 4. Cut the cucumber in half lengthwise.
5. 5. Remove the seeds from the cucumber halves.
6. 6. Dice the cucumber finely.
7. 7. Peel the shallot.
8. 8. Cut the shallot into thin strips.
9. 9. Peel the horseradish.
10. 10. Grate the horseradish finely.
11. 11. Heat the butter in a frying pan.
12. 12. Sear the fish fillets over high heat for one minute on each side.
13. 13. Remove the fillets from the pan and set them aside.
14. 14. Add the diced cucumber and shallot strips to the pan.
15. 15. Sauté the vegetables over medium heat for about three minutes.
16. 16. Stir the sour cream into the pan.
17. 17. Pour in the white wine.
18. 18. Fold in the grated horseradish.
19. 19. Season the sauce with salt and pepper.
20. 20. Place the salmon fillets back into the pan.
21. 21. Cover the pan.
22. 22. Finish cooking the fish over low heat for about three minutes.

Nutrition per serving

• kcal: 248
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 4 g